Purple Hull Peas with Boudin
Southern Purple Hull Peas with Boudin sausage is a comforting and satisfying dinner. Similar to black eyed peas and a great dinner to kick off the new year. Slow simmered with onions, garlic and celery for a hearty and delicious meal.
Purple Hull Peas
Southern comfort food is what I crave, especially when we reach the middle of winter. There’s just something so satisfying about a big bowl of peas and cornbread.
Take me to the recipe! Scroll to the very bottom for the ingredients list and instructions on the recipe card. Otherwise, read on for step by step photos.
How to Make Purple Hull Peas:
- Rinse frozen purple hull peas and sort.
- Place peas in a Dutch oven or stock pot and add 6 cups water. Season with salt and pepper.
- Cook over medium-high heat, bringing to a boil. Boil for 10 minutes, lower to simmer. Cover and cook for 35 minutes or until peas are tender.
- In a skillet, add olive oil, diced onions and celery. Cook, stirring often until onions start to brown. Set aside.
- Drain peas and place back in pan with chicken broth and cooked vegetables. Place over medium heat.
- Top with sliced Boudin or Andouille sausage. Cover and cook 10 minutes or until sausage is heated through.
- Sprinkle with red pepper flakes if desired and fresh parsley.
Serve with Skillet Cornbread and hot sauce if you like a spicy kick.
Frozen purple hull peas are great to keep on hand for winter months when fresh are not available. If you have fresh peas, the same recipe will work. You might need to add 10-15 minutes to cooking time.
Recipe Variations:
Black eyed peas or crowder peas are also great options for this recipe.
Try andouille sausage, smoked kielbasa, crispy bacon or a ham hock for the meat.
[mv_create key=”814″ layout=”grid” thumbnail=”https://28-gloryq1.store/wp-content/uploads/2018/12/Crock-Pot-Black-Eyed-Peas-Recipe-Photo.jpg%E2%80%9D title=”Southern Comfort Foods” type=”list”]If you find yourself craving comfort food, a nice pot of purple hull or black eyed peas is just the ticket. A real budget friendly meal to feed your family any night of the week. I think you will love the smoky flavor that the sausage adds to the peas.
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA
FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Purple Hull Peas with Boudin
Ingredients
- 1 ¾ pounds frozen Purple Hull Peas or Black Eyed Peas
- 6 cups water
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 pound boudin
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon chopped fresh parsley optional
- hot sauce for serving
Instructions
- Rinse purple hull peas and sort out any pod fragments or stems.
- Add 6 cups of water and peas to a Dutch oven or soup pot.
- Season with salt and pepper. Place over medium-high heat.
- Bring peas to a boil and cook 10 minutes. Lower to a simmer. Cover and cook 35 minutes or until peas are tender.
- Cook onions, celery and garlic in olive oil in a separate skillet over medium heat. Stir often until onions just start to brown. Remove from heat and set aside.
- Drain peas and place back in pan with chicken broth and cooked vegetables. Stir to combine.
- Top with sliced boudin or other sausage.
- Cover and cook for 10 minutes or until sausage is heated through.
- Garnish with red pepper flakes and fresh parsley if desired.
- Serve with Skillet Cornbread.
- Add hot sauce if desired.
Need some cabbage to go with that….looks good.
Happy New Year
USMC66′-
Hi Ed,
Cabbage would be a great side dish and it’s been too long since I have made any. I hope you have a Happy New Year as well!
~ Milisa
Mention chicken broth but don’t mention how much